Asian Journal of Dairy and Food Research, volume 37 issue 1 (march 2018) : 56-60

Physical characteristics and effect of germination on functional properties of black soybean (Glycine max)

Neetu Dobhal, R.S. Raghuvanshi
1Department of Foods and Nutrition, College of Home Science, G.B. Pant University of Agriculture and Technology, Pantnagar-263 145, Uttarakhand, India
Cite article:- Dobhal Neetu, Raghuvanshi R.S. (2018). Physical characteristics and effect of germination on functional properties of black soybean (Glycine max). Asian Journal of Dairy and Food Research. 37(1): 56-60. doi: 10.18805/ajdfr.DR-1320.
The present research analyzed the physical and functional properties of black soybean. Germinated sample was prepared by soaking grains for overnight and allowed for germination for 72-hours in incubator at 320C, dried, milled and kept in air tight containers for further analysis. The results showed that black soybean seeds had good physical properties. Functional properties showed that germinated seed flour had significantly higher water absorption capacity (203.33ml/100g) and foaming capacity (22.67%), while raw black soybean seeds flour had higher emulsion activity (49.46%), emulsion stability (47.67%), fat absorption capacity (126.67ml/100g) and foam stability (95.35%). Both the samples had the highest solubility at alkaline medium. The results of particle size distribution showed that both the flour samples had maximum retention on 85 mesh sieve.The study concluded that black soybean has good physical and functional properties which makesit potentially ideal for local food uses and industrial food systems.
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